Easy Baked Sweet Potato Bowl for Two
Before we begin, I gotta let you know I’m a Manitoba Harvest Hemp Ambassador. Read my full disclosure policy here.
If you were a potato, you’d be a sweet one.
November always brings pictures of sweet potato casserole to mind. I’m pretty sure this is a conditioned response to marketing campaigns and the prevalence of sweet potato casseroles at American Thanksgiving dinners because as a Canadian, sweet potatoes don’t make a big appearance at our October holiday. Nonetheless, Halloween ends and I’m focused on less pumpkin and more sweet potatoes.
This dish is inspired by a few of the lunch bowls I’ve seen across Instagram. Easy to make, easy to transport and super healthy — I’m sure you’ve seen a few of these bowls on your feeds too.
I’ve filled this bowl with five healthy ingredients that together make for one super food lunch or side dish.
Sweet Potato – Full of fibre and a great source of beta-carotene, which converts to vitamin A in the body
Quinoa – A complete protein containing all nine essential amino acids, vegan and a source of iron and magnesium
Leafy Greens – Rich in calcium, phytochemicals and antioxidants
Raw Extra-Virgin Coconut Oil – Contains medium chain triglycerides which convert to energy quickly, contribute to brain health and raise HDL “good” cholesterol levels
Toasted Hemp Seeds – Packed with protein, omega 3 and 6 fatty acids and fibre (Use promo code HempAmbassador for 15% off the entire Manitoba Harvest website until December 31, 2017)
Serve as a side dish for two people, with each person dining on half of the potato, or make-ahead as an easy to grab healthy lunch two days in a row!
Baked Sweet Potato Bowl for Two
- 1 sweet potato
- ½ cup quinoa
- 2 Tbsp. coconut oil
- 1 cup leafy greens (or 1/2 cup frozen — kale, spinach, collard greens etc.)
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ cup Manitoba Harvest Toasted Hemp Seeds – Sriracha flavour
- 1 Tbsp. Green Goddess Dressing (I like this one)
1) Line a baking sheet with foil.
2) Prick your sweet potato 2-3 times on each side then place on baking sheet.
3) Turn your oven on to 425F and put baking sheet with sweet potato into oven.
4) Cook for 45 minutes then let slightly cool.
5) While the sweet potato is baking, cook the quinoa. Rinse quinoa, and then bring ½ cup water to a boil. Add quinoa and cook for 10 minutes. Let cool.
6) In a pan, over medium-high heat, melt 1 Tbsp. coconut oil. Once coconut oil is melted and hot, add quinoa so it is spread evenly across the pan. Cook, stirring often for about 15 minutes or until quinoa is golden-brown. Transfer quinoa to a small bowl.
7) In the same pan, melt the rest of the coconut oil. Add in the leafy greens and spices. Sauté until wilted.
8) To assemble: Cut the cooked sweet potato in half. Top with leafy greens, quinoa, hemp seeds and green goddess dressing.
9) Save leftovers in the fridge for up to two days.